Classic Kosher Beef and Bean Chili Recipe

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I’ve been making this hearty beef and bean chili for over fifteen years, and it’s become my go-to recipe for cold winter nights and casual entertaining. The beauty of a good chili lies in its simplicity, but getting the right balance of spices and developing deep flavors takes a bit of patience. This version uses ground beef and a mix of kidney and black beans, creating a satisfying texture that fills you up without being too heavy.

The secret to exceptional chili starts with browning the meat properly. Don’t rush this step. Let the beef develop a real crust in the pot before adding your aromatics. I learned this from my neighbor Sarah, who grew up in Texas and knows a thing or two about chili. She taught me that the fond (those brown bits on the bottom of the pot) becomes the foundation of your flavor base. Once you add the onions and garlic, they’ll deglaze the pot and pick up all those concentrated meaty flavors.

Building Deep Flavor in Beef Chili

I use a combination of chili powder, cumin, and smoked paprika for warmth and depth. The key is blooming these spices in the oil for about thirty seconds before adding the liquid. This releases their essential oils and prevents that raw, powdery taste you sometimes get in rushed chili. A tablespoon of tomato paste adds richness, while a splash of red wine vinegar at the end brightens everything up. The whole thing simmers for about an hour, just long enough for the flavors to meld together.

This chili works perfectly for Shabbat lunch or weeknight dinners. Serve it with crusty bread, cornbread, or over baked potatoes. It freezes beautifully too, so I often double the batch and store portions for busy weeks ahead.

Perfect Timing for Busy Weeknights

Classic Kosher Beef and Bean Chili Recipe - American recipe
I've been making this hearty beef and bean chili for over fifteen years, and it's become my go-to recipe for cold winter nights and casual entertaining. The beauty of a good chili lies in its simplicity, but getting the right balance of spices and developing deep flavors takes a bit of patience. This version uses ground beef and a mix of kidney and black beans, creating a satisfying texture that fills you up without being too heavy. The secret to exceptional chili starts with browning the meat properly. Don't rush this step. Let the beef develop a real crust in the pot before adding your aromatics. I learned this from my neighbor Sarah, who grew up in Texas and knows a thing or two about chili. She taught me that the fond (those brown bits on the bottom of the pot) becomes the foundation of your flavor base. Once you add the onions and garlic, they'll deglaze the pot and pick up all those concentrated meaty flavors. I use a combination of chili powder, cumin, and smoked paprika for warmth and depth. The key is blooming these spices in the oil for about thirty seconds before adding the liquid. This releases their essential oils and prevents that raw, powdery taste you sometimes get in rushed chili. A tablespoon of tomato paste adds richness, while a splash of red wine vinegar at the end brightens everything up. The whole thing simmers for about an hour, just long enough for the flavors to meld together. This chili works perfectly for Shabbat lunch or weeknight dinners. Serve it with crusty bread, cornbread, or over baked potatoes. It freezes beautifully too, so I often double the batch and store portions for busy weeks ahead.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 pounds ground beef 80/20 blend works best
  • 2 tablespoons vegetable oil
  • 1 large yellow onion diced
  • 1 medium bell pepper diced, any color
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano dried
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 can crushed tomatoes 28 oz can
  • 2 cups beef broth kosher certified
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can black beans 15 oz, drained and rinsed
  • 1 tablespoon red wine vinegar
  • 2 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground

Method
 

  1. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add ground beef and cook, breaking it up with a wooden spoon, until well browned and no pink remains, about 8-10 minutes. Don't stir too frequently at first to allow good browning.
  3. Add diced onion and bell pepper to the pot. Cook, stirring occasionally, until softened, about 5-6 minutes.
  4. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Add tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly for 30 seconds to bloom the spices.
  6. Pour in crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
  7. Add kidney beans and black beans. Stir to combine all ingredients.
  8. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 60-75 minutes, stirring occasionally, until chili has thickened to your desired consistency.
  9. Stir in red wine vinegar, salt, and pepper. Taste and adjust seasonings as needed.
  10. Let chili rest for 5 minutes before serving to allow flavors to settle.

Notes

Chili tastes even better the next day, so don't hesitate to make it ahead. Store covered in the refrigerator for up to 4 days or freeze for up to 3 months. If the chili gets too thick during cooking, add more broth. If it's too thin, simmer uncovered a bit longer or mash some of the beans against the side of the pot to help thicken it.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 9g 32%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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